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Egg Salad Recipe: Quick And Easy And Full Of Flavor

Indulge in the ultimate egg salad delight with this mouthwatering recipe! Creamy and flavorful, our egg salad recipe is a timeless classic that promises to satisfy your taste buds.

Prepare to savor the goodness of hard-boiled eggs, skillfully combined with a delightful blend of ingredients, perfect for sandwiches, salads, or as a delectable topping for crackers. Whether you’re planning a picnic, a family gathering, or simply craving a satisfying lunch, our egg salad recipe will surely become your go-to favorite.

Egg Salad Recipe

The Best Egg Salad Recipe

Today, it’s all about something fast and simple —  the best egg salad recipe. You can do a lot with chopped eggs, and this great recipe is just the start. Perfect for a light lunch or snack. 

How to make hard-boiled eggs

Making hard-boiled eggs is a simple process that requires minimal effort. Here’s a step-by-step guide to help you achieve perfectly cooked hard-boiled eggs:


  • Eggs (as many as you want to cook)


  1. Choose fresh eggs: Select eggs that are not cracked or damaged. Fresh eggs tend to peel more easily than older ones.
  2. Boil the water: Fill a pot with enough water to cover the eggs completely. Place the pot on the stove over high heat and bring the water to a rolling boil.
  3. Add the eggs: Gently place the eggs one by one into the boiling water using a spoon or ladle. You can cook as many eggs as you want, as long as they fit comfortably in a single layer in the pot.
  4. Cook the eggs: Once you add the eggs to the boiling water, reduce the heat to medium-high to maintain a gentle boil. Set a timer for the desired level of doneness:
    • For soft-boiled eggs with a runny yolk: 4 to 5 minutes.
    • For medium-boiled eggs with a slightly set yolk: 6 to 7 minutes.
    • For hard-boiled eggs with a fully set yolk: 9 to 12 minutes.
  5. Prepare an ice bath: While the eggs are cooking, prepare a bowl of ice-cold water. This will be used to cool down the eggs rapidly and stop the cooking process once they are done.
  6. Remove the eggs from the boiling water: When the timer goes off, use a slotted spoon to carefully remove the eggs from the pot and transfer them to the ice bath.
  7. Cool the eggs: Let the eggs sit in the ice water for about 5 minutes. This helps the eggs to cool down quickly and makes peeling easier.
  8. Peel the eggs: After the cooling period, tap each egg gently on a hard surface to crack the shell, then peel it off. Start peeling from the wider end of the egg, where the air pocket is usually located, as it helps in easy peeling.

Egg Salad Simple Ingredients

  • 8 hard-boiled eggs
  • ¼ cup Mayonnaise
  • 2 teaspoons yellow mustard
  • 6 green onions, thinly sliced
  • 2 teaspoons fresh dill
  • ½ teaspoon alt
  • ½ teaspoon black pepper
  • ½ lemon – juiced

How To Make This Classic Egg Salad Recipe

Peel eggs and cut in quarters lengthwise, then cut the quarters crosswise into 5-6 pieces and place the whites and yolks in a bowl. In a mixing bowl, stir in the mayonnaise, mustard, 4 onions, dill, salt, pepper, and lemon juice until well combined. Be sure to break up the yolks.

Serve on a sandwich, lettuce wrap, or on its own. Garnish with additional onion and dill.

Simple Egg Salad Recipe

Pro Tip Section and Variations:

  • Add red onion, dijon mustard, fresh herbs like fresh parsley or fresh chives, dill pickles, celery seed, or green olives for variety. This is a great way to change the entire dish.
  • Some people also like to add a splash of Worcestershire sauce for some tangy flavor. 
  • If you don’t want to use mayo, substitute with greek yogurt. 
  • An egg slicer will make this dish look a bit more aesthetic, but it isn’t necessary.
  • When eating leftover egg salad, I like to add a dash of lemon juice or top with sweet pickle relish just to freshen it up. You could also add a dash of black pepper. 
  • If you decide to make a large batch, store leftovers in a sealed container. An airtight container will help this simple recipe last longer. 

Whenever I am in the mood for traditional egg salad, I always turn to this recipe. Quick lunches are the best, aren’t they? Do you like Egg Salad? How often do you make it in a week? It’s a go-to meal for every woman in my family!

Egg Salad Recipe: Quick And Easy With LOTS Of Flavor


  • 8 Hard Boiled Eggs
  • ¼ Cup Mayonnaise
  • 2 teas. Yellow Mustard
  • 6 Green Onions, thinly sliced
  • 2 teas. Fresh Dill
  • ½ teas. Salt
  • ½ teas Pepper
  • ½ Lemon’s Juice


    1. Peel Eggs and cut in quarters lengthwise, then cut the quarters crosswise into 5-6 pieces and place the whites and yolks in a bowl.
    2. Stir in the Mayonnaise, Mustard, 4 Onions, Dill, Salt, Pepper and Lemon juice until well combined. Be sure to break up the yolks.
    3. Serve on a sandwich, lettuce wrap or on its own.
    4. Garnish with additional Onion and Dill.

Did you make this recipe?

Did you make this recipe? Tag me on Instagram (@VeraSweeney) so I can see your wonderful creation! I would love to see your dish.

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